Ingredients
2 cans (14-1/2 ounces each) chicken broth1-1/2 cups uncooked long grain rice1-1/2 pounds ground beef2 large onions, thinly sliced1 large green pepper, chopped4 garlic cloves, minced3 eggs, lightly beaten1 can (4 ounces) mushroom stems and pieces, drained1/3 cup soy sauce1 tablespoon hot pepper sauce
Preparation
In a saucepan, bring broth to a boil. Add rice. Reduce heat; cover and simmer for 20 minutes. Meanwhile, in a skillet, cook the beef, onions, green pepper and garlic over medium heat until meat is no longer pink and vegetables are tender. Drain and place in a large bowl.
In the same skillet, cook and stir eggs until set but still moist. Add to meat mixture. Fluff rice with fork. Stir in the rice, mushrooms, soy sauce and hot pepper sauce to meat mixture.
Transfer to a greased 13-in. x 9-in. baking dish. Cover and bake at 350° for 30 minutes or until heated through.
